A butterflied leg of lamb marinated in lime and ginger, then grilled to desired doneness.

"A butterflied piece of lamb may require different cooking times for different thickness of meat. To make sure that a thinner piece does not get overcooked, remove it from the heat source before a thicker piece. You will end up with a juicy tender butterflied roast."

Ingredients

Preparation

Remove excess fat and silver skin from lamb. Place in a deep glass dish to hold it. Pour the marinade over it. Cover and refrigerate at least 4 hours or overnight, turning over in marinade half way through the time. Remove from refrigerator 30 minutes before planning to grill and bring meat to room temperature. Meanwhile preheat your grill to high.

Lay the piece of lamb on the grill and sear it for about 5-6 minutes. Turn it over and sear the second side for 5-6 minutes more.

Reduce the temperature to low and continue cooking with the lid closed until the internal temperature reaches 130 degrees for medium rare. Place the lamb on a platter, cover and let it rest for 15 minutes before slicing.

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Reviews

A butterflied piece of lamb may require different cooking times for different thickness of meat. To make sure that a thinner piece does not get overcooked, remove it from the heat source before a thicker piece. You will end up with a juicy tender butterflied roast.